Filip Horvat (born August 13, 1994 in Zagreb) is one of the most promising young Croatian chefs. He showed his love for cooking even as a child: he prepared his first tomato and pasta sauce at the age of ten. At the ‘Pavlek Miškina’ Elementary School at Sveti Duhu, he stood out for his dedication, and then he enrolled in the Hospitality and Tourism School in Utrini, where he was an excellent student (all fives) and did double hours of internships on summer preparations 2010 and 2011. In the school desks, he also learned the traditional recipes of his grandmother, so from an early age he acquires basic knowledge about domestic cuisine.
professional development
Young Croatian chef in interview
Already in high school Filip Horvat, he started his internship with renowned chefs: he worked on summer internships at the Catering-house Favory in Sveti Duhu and in Zagreb’s Esplanade Hotel with chef Jeffrey Vella, where he also studied confectionery from Mirjana Špoljar. After school, he gained experience in Bluesun hotels (Brela and Marija Bistrica) under the leadership of chef Tomislav Kožić. In 2013, the famous chef Dino Galvagno invites him to his new restaurant Fifth quarter In Zagreb – at the age of 20, Filip became the head chef of that restaurant. After closing the fifth quarter, in November 2015, he was given the opportunity to establish his own bistro ab this on Bukovačka cesta in Maksimir, which was opened in March 2016 under his leadership.
Key moments in Filip Horvat’s career:
- 2013: At the age of 19, he became the head chef of the restaurant Fifth quarter in Zagreb.
- 2016: opened a bistro ab this in Maksimir; The restaurant soon becomes a hit in Zagreb’s gastronomic scene.
- 2018: After Horvat’s departure, ab this is closing.
- 2019–2020: starts a restaurant Theatrium by Filho in Teslana 7, Zagreb – Fine Dining in the atrium of the Zagreb Youth Theater.
- 2025: Guest Chef on the show Masterchef Croatia to Nova TV.
Filip’s gastronomic approach is characterized by a strong connection with local foods. He openly points out that 99% of the ingredients are purchased from Croatian producers. With his dishes, he pushed the boundaries of Croatian cuisine, combining local foods with world techniques. He often emphasized that he buys every food fresh at the Dolac square in Zagreb, and cooperates with family OPGs due to top quality. In addition to the kitchen, Horvat shares his ideas as a columnist for Večernji list, where he promotes local ingredients and thoughts about the future of Croatian gastronomy. Gault&Millau describes it as the main ‘tasting conductor’ of its restaurant, with dishes that combine tradition and innovation.
Restaurant Theatrium by Filho
The name of the restaurant Theatrium by Filho is a combination of the words ‘theatar’ and ‘atrium’, because Filip’s restaurant is located in the atrium of the Zagreb Youth Theater. The ‘by filho’ appendix clearly emphasizes that it is a concept that Chef Filh*Radovan Horvat himself fully signs. In this restaurant, Horvat performs his vision of fine dining through multi-course tasting menus. For example, in the media, they mention dishes such as innovative goulash, pašticada and contemporary interpretations of Slavonian meat, which he ‘stratifies’ on dishes in unexpected combinations. In Theatrium, every dish is like an artistic painting – carefully designed, modern in appearance and high gastronomic precision.
media presence and recognition
Filip Horvat regularly appears in the media as an ambassador of modern Croatian gastronomy. At the age of 25, he was already the youngest chef-restaurant in Croatia. Good food describes him as ‘one of the best Croatian chefs, and certainly the best young chef’ of the country. In addition to the columnist collaboration with Večernji list, at the end of 2025, he appeared as a guest chef in the kitchen Masterchefa Croatia. With this, he passed on his knowledge to a wider audience, participating in a popular culinary show. Through interviews and guest appearances, he spreads the message about the importance of quality, seasonal products and culinary education.
Conclusion
Today, Filip Horvat is recognized among the leading young authorities of Croatian gastronomy. With his effort and talent, he has already pushed the boundaries of Zagreb’s restaurant scene, faded the trends of fine dining towards local roots. If you want to experience his kitchen, we recommend a visit to the restaurant Theatrium by Filho in Zagreb (Nikole Tesla 7) or following his work on social networks. Enjoy top-quality dishes that depict the combination of tradition and modern innovation that Filip Horvat is proud to present.
Sources: Data and quotes are presented on the basis of interviews and articles by renowned Croatian media (Jutarnji list, Večernji list, Novi list, Nova TV) and professional gastro portals. Any claims about Horvat’s career and education are supported by a relevant statement or report from the sources mentioned.
